This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

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Description

These adorable penguins are so fun to make. Grab some Swiss cake rolls, Tootsie Rolls, sugared orange slices and some white and black fondant. Step-by-step photos are available if you click the link to my blog.

Ingredients

1 Sugared Orange Slice

1 Swiss Cake Roll

1 Large Ball Of White Fondant (about 1-inch Diameter Size)

2 Small Balls Of Black Fondant (about 1/8-inch Diameter Each)

2 Small Balls Of White Fondant (about 1/4-inch Diameter Each)

1 Tootsie Roll

¼ cupsGranulated Sugar

Preparation

For the feet:
Cut the sugared orange slice into thirds, width-wise. Remove the center section and reserve it. Press together the two outer sections and squish to flatten them together; set aside.

For the belly:
Place the Swiss cake roll, flat side down, on your work surface. Place the 1-inch diameter ball of white fondant in the palm of your hand and flatten it into an oval shape using the thumb of your other hand; place it on the lower half of the penguin body (it should stick all by itself).

For the eyes:
Place the 1/8-inch diameter balls of black fondant on top of the 1/4-inch balls of white fondant. Gently press down to squish them together; place them on the penguin body in the place where eyes should go, above the belly.

For the beak:
Cut a small triangular beak out of the reserved center section of sugared orange slice; place it under the eyes.

For the wings:
Unwrap then cut the Tootsie Roll in half. Knead each half into an oblong shape and flatten; press it onto the sides of the penguin body, just below eye level.

To serve:
Place penguin feet on a bed of granulated sugar and top with the penguin body.

Note: Keep a moist towel and dry towel handy when you make these. Things can get a little sticky after a while.